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Water Bread
From The household cook book, 1902
Serves 8
If set to rise at night, use 0.25 of a yeast cake.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
288Calories
11 gProtein
58 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein11 g
Carbohydrates58 g
Fiber0.3 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium295 mg
Potassium118 mg
Calcium17 mg
Iron4.5 mg
Magnesium30 mg
Phosphorus108 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate138 mcg
Choline1 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 207. The excerpt below is the record exactly as published.
WATER BREAD. Mix together 1| quarts of bread flour and 1 teaspoon of salt; rub in 1 teaspoon of butter until fine like meal. Soak a whole yeast cake BREADS 267 in ^ cup of lukewarm water,
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